Enchiladas Verdes de Pollo (Authentic Mexican & Super Easy!)

My family and I are huge fans of Mexican Food! Yum! So, I was super excited to discover a fun foodie-blog, Married To A Mexican. Tina makes it so easy for all of us gringos to learn how to make some really good, authentic Mexican dishes. She’s shared a fun, kid-friendly recipe on our blog before, Fried Ice Cream. Thanks, Tina! But, here’s one of my super-duper favorites from her site…Enchiladas Verde de Pollo, I make it all the time!

And, as long as you have the stuff…it’s super easy! Remember how we talked about cooking lots of chicken in the crock pot, shredding and freezing it in baggies?? Here’s the post. Anyway, this is a perfect meal to pull out a couple of those bags. Using a rotisserie chicken is also super easy and works great for this!

So, my directions are just slightly different from Tina’s but everything turns out the same. This way just worked better for me.

Heat your oven to a warm setting…not to bake the enchiladas, just to keep them warm until you are ready to serve. Peel the crusty layer off the tomatillos and boil with the peppers until the tomatillos turn a darker green…you’ll know. If you like less spice, use one serrano chile rather than two. But, I like two!

Put the tomatillos, chiles, and jalepenos in a blender with 1/2 cup of cilantro, 1/2 onion, and 3 cloves garlic until you’ve got a nice sauce. Add a teaspoons of salt, to taste.

I like to pour my tomatillo sauce into a smaller measuring pitcher, so that I can stick it in the microwave to heat it, as needed.

Soften your tortillas by boiling them in hot oil for just a handful of seconds. Set aside. You might need to heat your chicken up so that’s it’s warm…as in, stick it in the microwave. I usually cover the plate of chicken with plastic wrap, while heating, to help keep the chicken moist.

Place a strip of chicken on the softened tortilla and roll up. Warm up the sauce. You can either pour the sauce all over the top of the enchiladas in a dish and stick in the warm oven until you are ready to serve OR just keep the plain enchiladas warm and then pour the sauce on individually, when serving.

Break up your queso fresca and crumble on top of the enchiladas. Top with whatever you like! Serve with rice, beans, chips, etc. If you love authentic Mexican food, you will love this! There are lots of great sides and dessert’s at Married To A Mexican’s blog that would be great with this! I served this with Lil Luna’s Spanish Rice.

Mariel (mahr-eeee-elle) is a mother to seven, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, and family time. This is her blog. Enjoy!

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